Very Easy Hash Brown

1. 1

   Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.

2. 2

   Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).

3. 3

   Try to squeeze all the juice from the potatoes with a towel.

4. 4

   Flavor with salt and pepper according to taste.

5. 5

   Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.

6. 6

   On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.

7. 7

   Turn it over when golden brown and it's done when both sides are golden and crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.